Slow cooker recipes?

[Fear345]

macmilm and Goldberg getting complaints basically you are both posting inane bollox into numerous threads ruining and driving them off topic, please stop

Here here

Sent from my Xperia Z1 using Tapatalk

[Goldberg]

Plan tomorrow is to get some Gammon, put my Dry Rub on which is:

Brown Sugar
Paprika
Garlic Powder
Chipotle Powder
Onion Granules
Kosher Salt
Mixed Herbs
Cayenne
Pepper
Chilli powder
Cinnamon powder
Mustard powder

That is my base I have in Jars ready.

Will rub that on tomorrow along with some herbs and leave for a good few hours to marinate in the fridge.

Will then pop in the slow cooker tomorrow night with some onions, chopped spuds and the Coke and also some star anise. I have some liquid smoke too, which is awesome, that I'll add a few drops to towards the end.

See how that goes overnight for about 6-8 hours.

The main difference to others is my rub for a number of hours.. If you don't try these things you never know.

With it been Gammon it's probably not going to shred, so some boiled spuds and coleslaw should suit this nicely! Then sarnies for Monday.

If any left I'll knock up some fried rice with it on Tuesday, frying it off in Toasted Sesame oil.

[CallmeGoose]

what are the measurements/quantities for the dry rub mate?

[Goldberg]

To be honest I just whack in what I think.

I have all and I mean all of Steven Raichlens books, he is the American BBQ god apparently. Look for one of his base recipes.

The main ingredient is the brown sugar followed by the salt, this helps stick and penetrate the meat.
The rest, just go with what you think. Taste as you go on and adjust accordingly.

When it says half cup brown sugar, half cup kosher salt, 2 tablespoons of chilli...
I ignore the 2 tablespoons and go with a lot more ! At the end of the day it all cooks out. If you want to add more heat at the end then that comes in your sauce or dip.

I use this for measuring, was about £3 in Tesco

[I Black Belt]

Do you think a dry rub is better than a wet marinade ? I've always marinaded, some times upto 24 hours with limited success

[Goldberg]

With the dry rubs I have done it starts to work immediately. BBQ season it was in ribs, wings etc...

You put it on, in a sealed bag in the fridge and after a few hours the colour is amazing not to mention the amount of juice, which goes in the tray with the stock if oven cooking.

I am the same, wet marinates not had much luck with other than Buttermilk on chicken.
Buttermilk is dirt cheap too! You will find that next to cream etc in the fridge. Quite bitter to taste, but once on chicken and you cook it, it certainly adds to the flavour.

[Goldberg]

Gammon joint bought, dry rubbed and in the fridge. I was trying to get a photo but the dry rub was all over my hands when putting into the bag.
I'll grab a pic tomorrow before I put into the slow cooker. If I whack it in tomorrow with the cola at 7am it will be ready in time with plenty to spare for dinner tomorrow night.

Undecided what to do with it yet. Buns always good with wedges but if it is not too sweet I am going for Yorkshires, veg and a mustard sauce.

[macmilm]

Gotta be Yorkshires & veg !!!! Strange but works a treat.. try Dandelion & Burdock instead of coke..

[Goldberg]

Bought the coke now but next time.
Even Dr Pepper would work I imagine.

[CallmeGoose]

Attachment 28165ive got this in tonight :-)


Sent from my iPhone using Tapatalk - now Free

[Goldberg]

I'm whacking some star anise in mine purely because I've got some in.
Let us know how that one goes

The parsley sauce is something that I will prob use tomorrow

[macmilm]

Another winner is whole (free range) chicken.... simmer it down till you just have to pick the bones out... you can do an amazing Curry this way too.

I also slow cook whatever meat I want then use it for Mexican... later.. just get flour tortillas, soured cream e.t.c so good

[Goldberg]

Here it is ready to go in after been in the fridge with the dry rub all night


And with an added onion, spud, carrots, star anise and some mustard powder, topped with coke.

On high for about three hours turning to low for another 5

[BigBrand]

Looks good buy how much liquid have you put in? You don't want to boil it mate. Juices should only be about inch or two high.

[Goldberg]

About 1lt and a quarter. Will be keeping an eye on it.

[Larrylakes]

Looks interesting I've not really ever tried whole/large cuts of meat in a slow cooker. Love a good pulled pork, it's something that isn't particularly well known in the UK for some reason. I've just got into making Curry's from scratch and using the slow cooker with them. I was talking to a guy in work and he was telling me that in Italy a Spag Bol is a peasants dish and they used braising steak not mince. So I'm gonna try this today.

Sent from my HTC One X using Tapatalk 2

[Goldberg]

I often use braising steak when slow cooking chilli. I use a mince in the base sauce but the big chunks of beef make the dish special.

[stevo25]

I often use braising steak when slow cooking chilli. I use a mince in the base sauce but the big chunks of beef make the dish special.

ive made a chili using braising steak reather than mince, in the slow cooker of course and it was amazing. Great with tortillas and beers!

[Goldberg]

Tried to cut the gammon and this happened!

[macmilm]

Looks fucking good imho... how does it taste ???